Author:
Kosasih E. A.,Rafdi M.,Firdaus
Reference12 articles.
1. S. Erenturk, M. S. Gulaboglu, and S. Gultekin, “The effects of cutting and drying medium on the vitamin C content of rosehip during drying,” Journal of Food Engineering, vol. 68, pp. 513–518, 2005.
2. P. Santos and M. Silva, “Retention of vitamin C in drying processes of fruits and vegetables—A review,” Drying Technology, vol. 26, pp. 1421–1437, 2008.
3. T. Langrish and D. Fletcher, “Spray drying of food ingredients and applications of CFD in spray drying,” Chemical Engineering and Processing: Process Intensification, vol. 40, pp. 345–354, 2001.
4. J. S. Cohen and T. C. Yang, “Progress in food dehydration,” Trends in Food Science & Technology, vol. 6, pp. 20–25, 1995.
5. A. M. Goula and K. G. Adamopoulos, “Spray drying of tomato pulp: Effect of feed concentration,” Drying Technology, vol. 22, pp. 2309–2330, 2004.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献